Our Take
While you won’t fool anyone into believing these chips came from a bag, they are pleasantly crunchy. To make them, thinly slice a potato using the adequately sharp handheld mandoline that comes with the chip maker. Pat pieces dry and spread in a single layer on the dishwasher-safe device. Then zap in the microwave for 3 minutes. Allow to cool for a minute or two and dig in.

You can’t beat the calorie count. Since the only ingredient is potatoes, a 10-ounce spud will yield about 60 chips, each with 4 calories. Since there’s no oil to be found, these chips are also fat-free.

The downsides: First, eat right away or they’ll lose their crunch. They also can’t be seasoned until after they’re cooked (seasoning before hand would make them soggy)– and they definitely need some seasoning. You might have to play with the cooking time or you’ll risk burning the chips (that happened to me a few times).

Serving Suggestions
Both russet and Yukon gold potatoes worked well. Sweet potatoes and apples also made fun and kid-friendly snacks. As for seasoning, sprinkles of curry powder, cinnamon (on the apples) and rosemary salt made these chips extra tasty.